Directions: |
Directions:1. Bake and cool pastry shell
2. Wash lemons, grate off some of the yellow rind onto waxed paper, measure and fold into paper to keep moist.
3. Squeeze juice, remove seeds.
4. Blend sugar, flour and salt in top of double boiler with wooden spoon, then gradually stir in milk so as to keep smooth.
5. Place direct heat and cook until mixture is smooth, thickened and boiled up.
6. Place over boiling water.
7. Beat egg yolks, quickly stir in 1/3 C of hot mixture; return to double boiler and cook 2 minutes longer.
8. Stir in butter.
9. Remove from heat and stir in lemon rind, then lemon juice gradually in small portions, mixing well after each.
10. Pour into pastry shell and cool 15 - 20 minutes.
Meringue:
1. Add salt egg whites and beat until stif and shiny.
2. Gradually beat in 1/4 C sugar until merigune is stiff and shiny and stiff.
3. Spread lightly over pie so it touches crust all around.
4. Sprinkle with teaspoon of sugar.
5. Bake in moderate oven (350ºF) for 12-15 minutes until golden brown.
6. Remove to cake rack, out of draft, to cool 2 or 3 hours before cutting
|
Personal
Notes: |
Personal
Notes: This pie holds special memories for Van, the elder. The first Christmas he and Donna came to share Christmas with his new in-laws, Mama gave him a piece of this particular pie. He had praised his Mother's pie earlier. As she handed him the pie, Mama teased him saying, " And don't drop this pie because it's not your Mom's". Before she turn around to go back into the kitchen, pie bounced off the plate onton the floor. Needless to say the new son-in-law was very nervous. Mama simply laughed and gave him another slice.
|
This recipe for Lemon Cream Pie is from